Passionfruit Kulfi

Jul 31

This creamy Indian-style ice cream is infused with tropical passionfruit - bringing a bright and tangy contrast that pairs beautifully with the sweet, nutty kulfi base.

Traditional Kulfi skips eggs and ice cream machines, relying instead on slow-simmered milk for that signature richness.

Passion Fruit Kulfi

Servings: 6–8

Prep time: 20 minutes

Cook time: 45 minutes

Total time: ~7–9 hours (including freeze time)

Print the Recipe

Ingredients:

For the Kulfi Base:
- 1 liter (4 cups) whole milk
- ½ cup (100g) sugar
- ½ cup sweetened condensed milk
- ¼ cup heavy cream (optional, for extra richness)
- ¼ tsp ground cardamom
- 2 tbsp finely chopped pistachios or almonds (optional)
For the Passion Fruit Swirl:
- 4–5 fresh passion fruits (or ½ cup passionfruit pulp)
- 2 tbsp sugar (adjust to taste)

Instructions:

Make the Kulfi Base: In a heavy-bottomed saucepan, bring milk to a simmer over medium heat. Reduce heat and simmer, stirring frequently, until reduced by half (30–40 minutes), scraping down sides regularly. Stir in sugar, condensed milk, and cream (if using). Simmer 5–10 more minutes until thick and creamy. Add cardamom and optional nuts. Let cool to room temperature.
Prepare the Passion Fruit: Scoop out pulp into a bowl. Strain to remove seeds if desired, or leave some for texture. Stir in sugar and adjust to taste.
Assemble and Freeze: Fill molds or small cups ¾ full with kulfi base. Add 1–2 tsp of passionfruit pulp to each and swirl gently. Insert sticks if using. Freeze for 6–8 hours, preferably overnight.
Serve: Dip molds in warm water for 10–15 seconds to release. Serve as-is or topped with extra passionfruit and chopped nuts.